Food Code 2001
2001 Recommendations of the United States Public Health Service Food and Drug Administration
The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.
This model is offered for adoption by local, state, and federal governmental jurisdictions for administration by the various departments, agencies, bureaus, divisions, and other units within each jurisdiction that have been delegated compliance responsibilities for food service, retail food stores, or food vending operations. Alternatives that offer an equivalent level of public health protection to ensure that food at retail and foodservice is safe are recognized in this model.
This guidance represents FDA's current thinking on safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It does not create or confer any rights for or on any person and does not operate to bind FDA or the public. This guidance is being issued in accordance with FDA's Good Guidance Practices regulation (21 CFR 10.115; 65 FR 56468; September 19, 2000).
April 2004 Update: Editorial edits were made to the Errata Sheet, corrections since original posting date, and for content accuracy. Links were also added where references exist to other parts/sections of the Food Code, the Code of Federal Regulations, the United States Code, and the Supplement to the 2001 Food Code.
- PREVIOUS EDITIONS OF CODES
- Chapter 1: PURPOSE AND DEFINITIONS
- Chapter 2: MANAGEMENT AND PERSONNEL
- Chapter 3: FOOD
- Chapter 4: EQUIPMENT, UTENSILS, AND LINENS
- Chapter 5: WATER, PLUMBING, AND WASTE
- Chapter 6: PHYSICAL FACILITIES
- Chapter 7: POISONOUS OR TOXIC MATERIALS
- Chapter 8: COMPLIANCE AND ENFORCEMENT
- Annex 1: COMPLIANCE AND ENFORCEMENT
- Annex 2: REFERENCES
- Annex 3: PUBLIC HEALTH REASONS / ADMINISTRATIVE GUIDELINES
- Annex 4: FOOD ESTABLISHMENT INSPECTION
- Annex 5: HACCP GUIDELINES
- Annex 6: FOOD PROCESSING CRITERIA
- Annex 7: MODEL FORMS, GUIDES, AND OTHER AIDS
- SUMMARY OF CHANGES IN THE FDA FOOD CODE
- 2001 FOOD CODE ERRATA SHEET (added August 2003)
- SUPPLEMENT TO THE 2001 FOOD CODE (added August 2003)
- OBTAINING THE FOOD CODE